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As the Post makes clear by drumming up a battle royale between old-school and new-school pizzerias (John’s of Bleecker triumphs over Kesté!), you can’t walk two blocks without getting pied in the face by a Neapolitan these days, so it’s with some relief that we discover, via Slice, that Nate Appleman’s product at Pulino’s (made in a gas oven that can be supplemented with wood) won’t be more of the same: “He says he’s been working with the bakers at McNally’s Balthazar Bakery, and they’ve come up with a dough that yields crust that's ultra thin yet remains crisp and, he says, exhibits no tip sag.” Appleman put out a second hiring call on Twitter yesterday, so it’s clear he won’t be opening in the immediate future — he tells Slice three weeks (and told us March 9, to be precise).